Beef Bourguignon Pot Pie
No lie, this is my new favorite thing to eat. I even made it myself for my birthday - that's how much I love it! It takes some time, but it's not difficult at all. And let me tell you - the deep, rich flavors will get you hooked too. And the flaky puff pastry crust gives it that texture to make it the most perfect meal ever. You'll want to make it for every special occasion, or just because!
Here's how to make it:
3 TBS olive oil
1/2 cup plus 1 TBS all-purpose flour, plus more for dusting
kosher salt and freshly ground black pepper (to taste, and season the meat)
1 1/2 pounds boneless beef chuck, cut into 2-inch pieces
4 slices bacon cut into ¼-inch pieces
1 medium onion, finely chopped
1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced
1 medium carrot, peeled and finely chopped
2 garlic cloves, finely chopped
1/2 cup fresh parsley, finely chopped
2 TBS brandy or bourbon (I use bourbon and it's amazing!)
4 sprigs fresh thyme (remove after cooking)
1 large (or 2 small) bay leaf (remove after cooking)
2 cups low-sodium chicken broth
1 cup red wine (I use burgundy, but any dry wine will work)
5 TBS unsalted butter, at room temperature (let it sit, unwrapped, on the counter until softened)
8 ounces cremini or baby bella mushrooms, stems removed
8 ounces pearl onions, peeled
1 TBS lemon juice
2 sheets puff pastry (if you buy frozen - you'll need two 14-oz. packages or one 17.3-ounce package, thawed),
1 large egg, beaten
TIP: It helps to mise en place (prepare the ingredients before you start cooking - chopping the veggies, bacon, etc.). Saves time and makes it much easier!
Preheat your oven to 400° F and place the top rack in lower third of your oven.
Heat the olive oil in a large heavy pot (I use my dutch oven) over medium-high heat.
Season 1/2 cup of the flour with salt and pepper (I just use about 1/2 TSP of each here) and combine. Add the cut beef and toss to coat, shaking off any excess flour.
Working in batches, cook the beef in the pot, turning often until it's browned all over, about 8–10 minutes per batch. Make sure it doesn't overcook. Transfer the cooked beef to a plate.
Cook the chopped bacon in the same pot, stirring often, until it's browned and crisp.
Add 1/4 cup water to the pot and cook, scraping up the browned bits.
Add in the onion, leek, and carrot and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Stir in the chopped garlic and parsley and return the beef to the pot.
Add the bourbon or brandy and simmer until the liquid is almost completely evaporated, about 1 minute.
Add the thyme, bay leaf, chicken broth, and red wine and season with salt and pepper. Bring to a simmer.
Mix 1 TBS flour and 1 TBS softened butter in a small bowl until smooth and stir it into the meat mixture.
Cover the pot and braise the stew in oven until the beef is very tender, 1 - 1 1/2 hours.
Melt the remaining 4 TBS butter in a large skillet over medium-high heat.
Add the mushrooms and pearl onions and cook, stirring until softened, about 8–10 minutes.
Stir in the lemon juice and season with salt and pepper.
Add the mushrooms and onions (and any leftover melted butter) to the stew pot, cover and return it to the oven. Cook until the onions are very tender, about 25-30 minutes.
Let the stew cool. I transfer it to a large bowl and place it in the fridge for about 30 minutes.
When the stew is just about cooled, roll out the puff pastry sheets one at a time on a lightly floured surface or baking mat until about 4” larger than your baking dish (use a 2-qt. oval or an 8” square).
Place 1 of the pastry sheets on a parchment-lined baking sheet and chill in the fridge.
Transfer the first puff pastry sheet to the baking dish. Lift up the edges and let the dough slump down into the dish. Trim any excess dough, leaving about a 1” overhang.
Add the stew to the baking dish and brush the edges of the pastry with the beaten egg.
Remove the chilled pastry from the fridge. Cut a small circle in the center of the chilled pastry, or you can give it a basket look like I did. Slice the pastry into 8 even slices and add 4 horizontally and the other 4 on top vertically, giving it that basket look.
Drape the pastry over the filling and trim to a 1” overhang. Press the edges of the dough together to seal and fold the overhang under. Crimp the edges, then brush top of pastry with the remaining egg.
Bake until the crust is a deep golden brown, about 30–35 minutes.
Let it cool slightly before serving and enjoy!
Did you make it? Share pics in the comments!